Chile Rellenos Tamales

2 tomatoes, diced
2 chipotles in adobo, minced
2 tablespoons minced onion
2 tablespoons minced cilantro
1/4 teaspoon salt
5 Anaheim chile peppers
22 corn husks, soaked
Masa Dough for Savory Tamales
2/3 cup Monterey jack cheese, cubed

Combine the tomatoes, chipotles, onion, cilantro and salt and set in the refrigerator to chill for one hour.

Cut a small slit in the Anaheim chiles and roast them over a flame; steam them in a bag, then peel and seed them. Cut each pepper into 4 pieces. Tear 2 of the corn husks into strips for tying.

Masa Dough for Savory Tamales:
1/2 cup vegetable shortening
2 cups Masa Harina
1/2 teaspoon salt
3/4 cup vegetable stock
1/4 cup water
1 teaspoon baking powder

Beat the shortening in a bowl with a whisk until fluffy.

In a small bowl, mix together the Masa Harina and salt.

In a separate bowl, combine the stock and water.

With an electric mixer (or a wooden spoon), beat the masa and liquid, alternately, into the shortening, adding just enough liquid to make a stiff dough.

Beat in the baking powder last.

NOTES : A basic dough that can be paired with many fillings. Enough dough for 16-20 tamales.

Assembly: Spread 1-2 tablespoons of the dough in the center of a husk and put a piece of the roasted Anaheim in the center of the dough; add 2 cubes of cheese. Spread an additional tablespoon of the dough over the filling; fold and tie the tamale. Steam for 1 hour.